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mix all together, marinate for about 3-4 hours, the longer the better, then barbeque Note

  • WILDWEST SALMON (MARINADE)
  • 1 Salmon, 8 – 10 pounds
  • ½ cup veg oil
  • 2 TBsp Soya Sauce
  • 1 Tbsp salt
  • 2 Cloves garlic crushed
  • 1 tbs pepper
  • 1 tbs sugar
  • ½ cup rye whiskey
  • 1 tbsp molasses
3/5 (1 Votes)

By

vegetable oil 360 degrees for frying crawfish mixed greens etc, mix w/oil & vinagar dressing top w/crawfish

  • 1 egg
  • 1/4 cup milk
  • 3-4 drops hot sauce
  • mix together & soak crawfish in for 10 min's
  • 1/2 cup flour
  • cayenne
  • mix together dipped crawfish dredged in and put in oil
0/5 (0 Votes)

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Combine first ingredients, mixing in egg to combine

  • 2 cups loosely packed cooked salmon, can be canned
  • 1 cups cracker crumbs
  • cup finely diced onion
  • cup finely chopped celery
  • cup mayonnaise
  • 1 tab. Dijon mustard
  • 1 tab. Drained pickle relish
  • 1 tsp. Fresh lemon juice
  • 2 dashes Tabasco Sauce
  • Dash of Worcestershire
  • 1 large egg
  • cup mayonnaise
  • 1 tab. Lemon juice
  • 1 tab. Prepared horseradish
  • 2 tsp. Fresh thyme
0/5 (0 Votes)

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Brush each baguette slice with olive oil on both sides; place on baking sheet & bake in 375 oven till crisp & golde...

  • Lemon Pepper Cream:
  • 1/2 lb. Smoked Salmon, thinly sliced
  • 2 Tbsp. Chopped Fresh Dill
  • 1 Baguette, sliced diagonally
  • Extra-Virgin Olive Oil, for brushing
  • 2 tsp. Black Peppercorns
  • 1/3 C. Mascarpone Cheese
  • 1/3 C. Milk
  • Finely Grated Rind & Juice of 1 Lemon
  • Salt
0/5 (0 Votes)

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Per Serving: 283 Calories; 6g Fat; 45g Protein; 8g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 237mg Sodi...

  • 3/4 cup white wine
  • 1 teaspoon thyme
  • 1/4 teaspoon pressed red pepper (optional)
  • 4 cloves garlic, pressed
  • 6 each fish fillets
  • 1/2 cup flour
  • 1/2 cup Romano cheese, grated
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Lemon wedges
0/5 (0 Votes)

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1. Spray frying pan with cooking spray

  • 2 cups sliced fresh mushrooms
  • 1-1/4 cups milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic
  • 1/4 cup sliced green onion
  • 2 cans tuna, flaked
  • 1/4 cup flour
  • 1/4 cup milk
  • 1 lb. broccoli, cut bite size
  • 1/4 cup grated cheese
  • 1/4 cup dry bread crumbs
0/5 (0 Votes)

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Preheat the grill. In a saute pan over medium-high heat, melt the butter

  • 2 tablespoons butter
  • 1 large red onion, chopped
  • 4 to 5 cloves garlic, sliced
  • 1 teaspoon salt
  • 1/2 to 1 tablespoon chopped chives
  • 2 lemons zested and grated, plus juice from 1/2 lemon
  • 1/2 teaspoon chopped dill
  • 1/4 to 1/2 cup white zinfandel
  • 2 tablespoons olive oil
  • 2 tablespoons capers
  • 1 pound halibut cheeks
0/5 (0 Votes)

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1. Preheat the oven to 400 degrees F (200 degrees C

  • Salsa:
  • 4 tilapia fillets
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup fresh orange juice
  • salt and pepper to taste
  • crushed red pepper flakes to taste
  • 1 mango - peeled, seeded and diced
  • 1 small red onion, finely chopped
  • 1 avocado - peeled, pitted and diced
  • 3 roma tomatoes - peeled, seeded and chopped
  • 1 lime, zested and juiced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh ginger root
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon kosher salt
0/5 (0 Votes)

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Whisk everything in a bowl

  • Bonefish Grill Citrus Herb Vinaigrette
  • 2/3 cup extra virgin olive oil
  • 1/4 cup sugar, I use Spenda
  • 3 tablespoons water
  • 2 tablespoons white wine vinegar
  • 4 teaspoons minced garlic
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 2 teaspoons lime juice
  • spices
0/5 (0 Votes)

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Rinse fish in cold water; pat dry

  • 2 lb. swordfish
  • 1/2 c. dry white wine
  • 4 tbsp. olive oil
  • 4 tbsp. lemon juice
  • 2 cloves garlic, minced
  • 2 tsp. dried basil
  • 1/4 tsp. freshly ground pepper
0/5 (0 Votes)

By

This piquant sauce is perfect over plain white fish

  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 2 (6-ounce) tilapia or sole fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
  • Lemon wedges (optional)
0/5 (0 Votes)

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This recipe is from a restaurant in Park City called Mustang Restaurant (at least new to me) and was created by Bil...

  • Four 8 to 10 ounce Utah red trout filets (and you can substitute whole trout you find in the supermarket.)
  • Olive oil to saute the trout Salt and Pepper
  • 1 tablespoon minced shallots
  • 1 stick unsalted butter
  • Juice of two lemons
  • 1 tablespoon capers
  • 2 tablespoons fine diced fresh Roma tomatoes
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons toasted pine nuts
0/5 (0 Votes)

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Mustang's Utah Red Trout Salmon, Wild West Marinade